Vinegar Jellyfish Head

Seasoning2 tsp sesame oil1 tablespoon
cooking wine1 teaspoon balsamic vinegar1 teaspoon salt1
tsp sugarHalf teaspoon MSGMaterialJellyfish head 400
grams3 cloves garlicPreparation1 Cut jellyfish head into
slices and put into boiling water for a minute, drain the water, let
cool; Mince garlic ;2 Add minced garlic to the jellyfish with all
the spices and mix well and serve.Features:Vinegar flavor
with crisp jellyfish, tasty appetizer.★ cooks tipsAfter
the dish is make, store in the refrigerator before serving to make it
taste better.Jellyfish storage1 brine method: Jellyfish can
be soaked in brine to prevent it to dry and harden.2 salted
method: If you do not use the jellyfish immediately, do not wash with
fresh water, put a layer of salt to store in a jar and seal the jar
and sprinkle a layer of salt at the altar. Jar used must be cleaned.
Jellyfish should not be mixed with other products or pickled foods,
or jellyfish easily rot.